Patents by Inventor Richard K. Merrill
Richard K. Merrill has filed for patents to protect the following inventions. This listing includes patent applications that are pending as well as patents that have already been granted by the United States Patent and Trademark Office (USPTO).
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Publication number: 20140178530Abstract: Methods and systems for preparing soft or firm/semi-hard cheese are provided, as well as soft or firm/semi-hard cheese prepared by the methods. The methods typically involve the formation of a slurry that contains blended or molten cheese curd. A variety of ingredients can be introduced into the curd used to prepare the slurry, the slurry that is formed, or at other stages along the manufacturing process to tailor the performance and nutritional characteristics of the final cheese product. The slurry in some methods is directly processed to form a final cheese product. In other methods, the slurry undergoes various types of processing to achieve certain desired composition or performance requirements.Type: ApplicationFiled: October 28, 2013Publication date: June 26, 2014Applicant: Leprino Foods CompanyInventors: Richard K. Merrill, Mayank Singh
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Patent number: 8642106Abstract: Methods for preparing cheese blends of analog cheese and soft or firm/semi-hard, ripened or unripended, cheese are provided. The methods generally involve combining a slurry that contains the basic ingredients for an analog cheese and optionally one or more other ingredients with a mass of heated soft or firm/semi-hard cheese. Slurries that are used in the methods and cheeses produced by the methods are also provided.Type: GrantFiled: June 3, 2011Date of Patent: February 4, 2014Assignee: Leprino Foods CompanyInventors: Richard K. Merrill, Mayank Singh
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Patent number: 8613970Abstract: Methods and systems for preparing soft or firm/semi-hard cheese are provided, as well as soft or firm/semi-hard cheese prepared by the methods. The methods typically involve the formation of a slurry that contains blended or molten cheese curd. A variety of ingredients can be introduced into the curd used to prepare the slurry, the slurry that is formed, or at other stages along the manufacturing process to tailor the performance and nutritional characteristics of the final cheese product. The slurry in some methods is directly processed to form a final cheese product. In other methods, the slurry undergoes various types of processing to achieve certain desired composition or performance requirements.Type: GrantFiled: January 12, 2010Date of Patent: December 24, 2013Assignee: Leprino Foods CompanyInventors: Richard K. Merrill, Mayank Singh
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Patent number: 8603554Abstract: Methods of preparing cheese products are described. The methods may include the step of converting at least a portion of a protein containing starting milk into discrete curd particles, and forming the curd particles into a cheese precursor. The cheese precursor may be combined with a slurry to form an admixture. The admixture may be processed into the cheese product. Also described are continuous methods of making a cheese product. The methods may include suppressing formation of a coagulum in a starting milk while adding a coagulation agent. The starting milk may be passed along a flow path, and one or more of the temperature and the pH may be adjusted to allow the formation of curd particles within the flow. The curd particles may be formed into a cheese precursor, which is combined with a slurry to form an admixture that may be processes into the cheese product.Type: GrantFiled: September 3, 2010Date of Patent: December 10, 2013Assignee: Leprino Foods CompanyInventors: Richard K. Merrill, Mayank Singh
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Publication number: 20120328737Abstract: Methods for preparing cheese are provided that involve combining a slurry with a cheese precursor to form an admixture that is subsequently processed to form the cheese product. The slurry typically includes a liquid such as water, milk and/or cream and one or more ingredients that are useful for inclusion in the final cheese product. Systems for preparing such slurries and cheese products are also provided.Type: ApplicationFiled: August 13, 2012Publication date: December 27, 2012Applicant: Leprino Foods CompanyInventors: Richard K. Merrill, Mayank Singh
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Patent number: 8241691Abstract: Methods for preparing cheese are provided that involve combining a slurry with a cheese precursor to form an admixture that is subsequently processed to form the cheese product. The slurry typically includes a liquid such as water, milk and/or cream and one or more ingredients that are useful for inclusion in the final cheese product. Systems for preparing such slurries and cheese products are also provided.Type: GrantFiled: May 3, 2010Date of Patent: August 14, 2012Assignee: Leprino Foods CompanyInventors: Richard K. Merrill, Mayank Singh
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Patent number: 8101377Abstract: Methods of making protein hydrolysates are described. The methods may include the steps of providing a solution comprising protein, and adjusting a pH of the solution to about 10.4 or more to form a basic protein solution. Additional steps may include adding a protease enzyme to the basic protein solution that converts at least a portion of the protein to protein hydrolysates. Protein hydrolysate compositions and water-soluble food additives are also described. The additives may include a mixture of protein hydrolysates formed by protein hydrolysis of a protein substrate. The protein hydrolysates may have an average molecular weight of about 2000 to about 10,000 Daltons.Type: GrantFiled: January 4, 2007Date of Patent: January 24, 2012Assignee: Leprino Foods CompanyInventors: Madison V. Blanton, Richard K. Merrill, Shannan E. Guck
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Publication number: 20110229622Abstract: Methods for preparing cheese blends of analog cheese and soft or firm/semi-hard, ripened or unripended, cheese are provided. The methods generally involve combining a slurry that contains the basic ingredients for an analog cheese and optionally one or more other ingredients with a mass of heated soft or firm/semi-hard cheese. Slurries that are used in the methods and cheeses produced by the methods are also provided.Type: ApplicationFiled: June 3, 2011Publication date: September 22, 2011Applicant: Leprino Foods CompanyInventors: Richard K. Merrill, Mayank Singh
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Patent number: 8021704Abstract: A method of making an aldobionate product is described. The method may include providing a milk product having one or more reducing sugars, and maintaining a pH of the milk product at about 5.5 or more by adding a buffer compound to the milk product. The method may also include adding an oxidoreductase enzyme to the milk product, where at least a portion of the reducing sugar is oxidized into the aldobionate product. In addition, a method of making an aldobionate product is described that includes the steps of providing a milk product comprising a reducing sugar, mixing oxygen into the milk product, and adding an oxidoreductase enzyme to the milk product, where at least a portion of the reducing sugar is oxidized into the aldobionate product.Type: GrantFiled: May 22, 2009Date of Patent: September 20, 2011Assignee: Leprino Foods CompanyInventors: Richard K. Merrill, Mayank Singh
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Patent number: 7976886Abstract: Methods for preparing cheese blends of analog cheese and soft or firm/semi-hard, ripened or unripended, cheese are provided. The methods generally involve combining a slurry that contains the basic ingredients for an analog cheese and optionally one or more other ingredients with a mass of heated soft or firm/semi-hard cheese. Slurries that are used in the methods and cheeses produced by the methods are also provided.Type: GrantFiled: October 4, 2005Date of Patent: July 12, 2011Assignee: Leprino Foods CompanyInventors: Richard K. Merrill, Mayank Singh
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Publication number: 20110097441Abstract: Methods of preparing cheese products are described. The methods may include the step of converting at least a portion of a protein containing starting milk into discrete curd particles, and forming the curd particles into a cheese precursor. The cheese precursor may be combined with a slurry to form an admixture. The admixture may be processed into the cheese product. Also described are continuous methods of making a cheese product. The methods may include suppressing formation of a coagulum in a starting milk while adding a coagulation agent. The starting milk may be passed along a flow path, and one or more of the temperature and the pH may be adjusted to allow the formation of curd particles within the flow. The curd particles may be formed into a cheese precursor, which is combined with a slurry to form an admixture that may be processes into the cheese product.Type: ApplicationFiled: September 3, 2010Publication date: April 28, 2011Applicant: Leprino Foods CompanyInventors: Richard K. Merrill, Mayank Singh
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Patent number: 7811620Abstract: A method of making a powdered whey protein, where the method includes heating a slurry comprising starting whey protein to a temperature of about 140° F. to about 300° F. The heating converts at least a portion of the starting whey protein to denatured whey protein. The method also includes subjecting the slurry to high shear conditions, and drying the slurry to leave the powdered whey protein. Also, a system for producing a powdered whey protein. The system includes a cooker to heat a slurry comprising starting whey protein, and a shear pump to subject the slurry to high shear conditions.Type: GrantFiled: March 13, 2006Date of Patent: October 12, 2010Assignee: Leprino Foods CompanyInventors: Richard K. Merrill, Madison V. Blanton, Frank Jaskulka, Mayank Singh
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Publication number: 20100239713Abstract: Methods for preparing cheese are provided that involve combining a slurry with a cheese precursor to form an admixture that is subsequently processed to form the cheese product. The slurry typically includes a liquid such as water, milk and/or cream and one or more ingredients that are useful for inclusion in the final cheese product. Systems for preparing such slurries and cheese products are also provided.Type: ApplicationFiled: May 3, 2010Publication date: September 23, 2010Applicant: Leprino Foods CompanyInventors: Richard K. Merrill, Mayank Singh
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Patent number: 7713564Abstract: Methods for preparing cheese are provided that involve combining a slurry with a cheese precursor to form an admixture that is subsequently processed to form the cheese product. The slurry typically includes a liquid such as water, milk and/or cream and one or more ingredients that are useful for inclusion in the final cheese product. Systems for preparing such slurries and cheese products are also provided.Type: GrantFiled: October 4, 2005Date of Patent: May 11, 2010Assignee: Leprino Foods CompanyInventors: Richard K. Merrill, Mayank Singh
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Publication number: 20100112137Abstract: Methods and systems for preparing soft or firm/semi-hard cheese are provided, as well as soft or firm/semi-hard cheese prepared by the methods. The methods typically involve the formation of a slurry that contains blended or molten cheese curd. A variety of ingredients can be introduced into the curd used to prepare the slurry, the slurry that is formed, or at other stages along the manufacturing process to tailor the performance and nutritional characteristics of the final cheese product. The slurry in some methods is directly processed to form a final cheese product. In other methods, the slurry undergoes various types of processing to achieve certain desired composition or performance requirements.Type: ApplicationFiled: January 12, 2010Publication date: May 6, 2010Applicant: Leprino Foods CompanyInventors: Richard K. Merrill, Mayank Singh
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Patent number: 7666458Abstract: Methods and systems for preparing soft or firm/semi-hard cheese are provided, as well as soft or firm/semi-hard cheese prepared by the methods. The methods typically involve the formation of a slurry that contains blended or molten cheese curd. A variety of ingredients can be introduced into the curd used to prepare the slurry, the slurry that is formed, or at other stages along the manufacturing process to tailor the performance and nutritional characteristics of the final cheese product. The slurry in some methods is directly processed to form a final cheese product. In other methods, the slurry undergoes various types of processing to achieve certain desired composition or performance requirements.Type: GrantFiled: October 4, 2005Date of Patent: February 23, 2010Assignee: Leprino Foods CompanyInventors: Richard K. Merrill, Mayank Singh
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Patent number: 7651715Abstract: Methods for preparing cheese blends of analog cheese and soft or firm/semi-hard, ripened or unripened, cheese are provided. The methods generally involve combining a slurry that contains the basic ingredients for an analog cheese and optionally one or more other ingredients with a mass of heated soft or firm/semi-hard cheese. Slurries that are used in the methods and cheeses produced by the methods are also provided.Type: GrantFiled: May 3, 2005Date of Patent: January 26, 2010Assignee: Leprino Foods CompanyInventors: Richard K. Merrill, Mayank Singh
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Publication number: 20090238917Abstract: A method of making an aldobionate product is described. The method may include providing a milk product having one or more reducing sugars, and maintaining a pH of the milk product at about 5.5 or more by adding a buffer compound to the milk product. The method may also include adding an oxidoreductase enzyme to the milk product, where at least a portion of the reducing sugar is oxidized into the aldobionate product. In addition, a method of making an aldobionate product is described that includes the steps of providing a milk product comprising a reducing sugar, mixing oxygen into the milk product, and adding an oxidoreductase enzyme to the milk product, where at least a portion of the reducing sugar is oxidized into the aldobionate product.Type: ApplicationFiled: May 22, 2009Publication date: September 24, 2009Applicant: Leprino Foods CompanyInventors: Richard K. Merrill, Mayank Singh
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Patent number: 7585537Abstract: Methods for preparing cheese are provided that involve combining a slurry with a cheese precursor to form an admixture that is subsequently processed to form the cheese product. The slurry typically includes a liquid such as water, milk and/or cream and one or more ingredients that are useful for inclusion in the final cheese product. Systems for preparing such slurries and cheese products are also provided.Type: GrantFiled: May 3, 2005Date of Patent: September 8, 2009Assignee: Leprino Foods CompanyInventors: Richard K. Merrill, Mayank Singh
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Patent number: 7579033Abstract: Methods and systems for preparing soft or firm/semi-hard cheese are provided, as well as soft or firm/semi-hard cheese prepared by the methods. The methods typically involve the formation of a slurry that contains blended or molten cheese curd. A variety of ingredients can be introduced into the curd used to prepare the slurry, the slurry that is formed, or at other stages along the manufacturing process to tailor the performance and nutritional characteristics of the final cheese product. The slurry in some methods is directly processed to form a final cheese product. In other methods, the slurry undergoes various types of processing to achieve certain desired composition or performance requirements.Type: GrantFiled: May 3, 2005Date of Patent: August 25, 2009Assignee: Leprino Foods CompanyInventors: Richard K. Merrill, Mayank Singh